1 can (7 oz.) whole green chilies
1 lb. Monterey Jack cheese (diced or shredded)
1 c. milk
4 eggs
1 tsp. salt
3 tbsp. flour

Layer half the chilies in buttered, 2 quart baking dish and cover with 3/4 of the cheese. Add remaining chilies, then remaining cheese. Mix milk, eggs, salt and flour in blender. Pour over chilies and cheese. Bake at 350 degrees for 1 hour until puffy and golden brown on top. Makes 8 servings.